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Our Products

White Ghee
(Half - boiled)

Brown Ghee
(Full - boiled) ( Caramelized Ghee )

Cow Ghee

Aadi Pure Ghee

White Ghee (Half - boiled):

Half boiled white as the name indicates is half boiled at lower temperatures ( 104-105 degrees centigrade ) as compared to full brown ghee. It is white in colour and is not allowed to caramelize. It is manufactured using only buffalo cream/butter. It is mostly used by both the north/south Indian population and is also used as a cooking medium for manufacturing sweets extensively. It is also used to garnish Indian breads ( rotis/puris ).

Item
(Polypacking)

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1/2 ltr

1 ltr

Brown Ghee (Full - boiled): ( Caramelized Ghee )

Full boiled brown ghee in other words caramelized ghee is manufactured by allowing the casein content of the butter/cream to roast at high temperatures ( 126 degrees centigrade ) to give it a very strong flavour. It can be manufactured by both buffalo and cow cream/butter. It is typically manufactured for the south Indian population and is widely used only in this geographic segment. It is brown in colour with good granularity and a pleasant strong flavour. This variety of ghee is typically used as a direct flavouring on foods and not as a cooking medium.

Item
(Foil Pillow Packing)

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20 ml

50 ml

100 ml

200 ml

1/2 ltr

1 ltr

15 Kg (Tin)

Cow Ghee

It is manufactured using cow cream/butter boiled at medium temperatures ( 106 degrees centigrade ) and is pale yellow in colour. Apart from consuming it in the form of a garnishing on foods, It is widely used for puja purposes in the south Indian market. It has tremendous demand in the preparation of Ayurvedic medicine in south and north India.